Using a small (1.25″) cookie scoop, roll into balls placing onto an ungreased cookie sheet, ½ inch apart. I like using parchment paper for easy clean up. Bake 25-30 minutes until cookies are a creamy color.

Place foil under cooling racks. Cool cookies for about 10 minutes on the rack then roll in confectioners sugar and place on cooling rack. Cool completely. Roll cookies one more time and place in storage. You’ll thank me for the foil tip!